Place 8 puff pastry squares on large cookie sheet.

Brush squares with Dijon mustard.

Mix sliced cold cuts with ½ cup barbeque sauce and horseradish and place about a tablespoon of the cold cut mixture on the puff pastry squares.

Drizzle some more barbeque sauce on top and cover with remaining 8 puff pastry squares; crimp edges with a fork.

Brush egg wash over squares, using a pastry brush and sprinkle sesame seeds bake in 350 degree oven for 25-30 minutes.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) -Subscribe Now